Chocolate Swiss Roll is a soft, light sponge cake rolled with a rich and creamy filling, creating a delightful dessert that is perfect for any occasion. With its moist texture and indulgent chocolate flavor, this homemade version is far superior to store-bought alternatives. Whether served as an afternoon treat or a special dessert, this roll is sure to impress.
Why You’ll Love This Recipe
- Light and fluffy chocolate sponge cake with a rich, creamy filling.
- Simple ingredients and easy-to-follow steps.
- A show-stopping dessert for parties and celebrations.
- Customizable with different fillings such as whipped cream, chocolate ganache, or jam.
- Can be made ahead and stored for later enjoyment.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Eggs
- Granulated sugar
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Vanilla extract
- Whole milk
- Butter (melted)
- Heavy cream
- Powdered sugar
- Chocolate chips or dark chocolate (for filling and glaze)
Directions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Prepare the batter by beating eggs and sugar together until pale and fluffy.
- Sift together flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture.
- Add vanilla, milk, and melted butter, stirring gently to maintain the batter’s light texture.
- Spread the batter evenly onto the prepared pan and bake for 10-12 minutes, until the cake springs back when lightly touched.
- Roll the cake while warm by placing it on a clean kitchen towel dusted with powdered sugar. Roll it up with the towel and let it cool completely.
- Prepare the filling by whipping heavy cream, powdered sugar, and melted chocolate until thick and smooth.
- Unroll the cooled cake, spread the filling evenly, then gently roll it back up without the towel.
- Chill for 30 minutes to set before slicing and serving.
- (Optional) Drizzle with melted chocolate or dust with powdered sugar before serving.
Servings and Timing
- Servings: 8-10 slices
- Preparation Time: 15 minutes
- Baking Time: 10-12 minutes
- Cooling and Assembly Time: 30 minutes
- Total Time: 55 minutes
Variations
- Classic Vanilla: Replace cocoa powder with additional flour for a vanilla Swiss roll.
- Mocha Flavor: Add a teaspoon of espresso powder to enhance the chocolate taste.
- Berry Filling: Spread a layer of raspberry or strawberry jam before adding the cream.
- Nutty Delight: Sprinkle crushed nuts like hazelnuts or almonds over the filling.
- Chocolate Ganache Topping: Pour a glossy chocolate ganache over the roll for a decadent touch.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the roll tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Serving Tip: For best texture, let the roll sit at room temperature for 10 minutes before slicing.
FAQs
How do I prevent my Swiss roll from cracking?
Rolling the cake while it’s still warm and flexible helps prevent cracks.
Can I make this Swiss roll gluten-free?
Yes, use a gluten-free flour blend as a substitute for all-purpose flour.
What type of cocoa powder should I use?
Unsweetened cocoa powder works best for a deep chocolate flavor.
Why is my cake dry?
Overbaking can dry out the sponge. Remove it from the oven as soon as it springs back when touched.
Can I make the filling ahead of time?
Yes, the filling can be prepared a day in advance and stored in the refrigerator.
What other fillings can I use?
Mascarpone cheese, Nutella, peanut butter, or custard are great alternatives.
How do I achieve a smooth roll?
Use a gentle touch when rolling and avoid overfilling to prevent cracking.
Can I add chocolate chips to the batter?
It’s best to keep the batter smooth, but you can fold in finely chopped chocolate for texture.
Should I refrigerate the roll before slicing?
Yes, chilling helps the filling set and makes slicing cleaner.
How can I make the roll extra moist?
Brush the sponge with a light sugar syrup before adding the filling.
Conclusion
Chocolate Swiss Roll is a classic dessert that combines a light, airy sponge with a rich, creamy filling, making it a favorite for any occasion. With simple ingredients and easy preparation, this roll is both elegant and delicious. Whether enjoyed fresh or stored for later, it is sure to satisfy any chocolate lover’s cravings.
Print
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 8-10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
A decadent and moist chocolate sponge cake rolled with a rich and creamy filling, covered in a luscious chocolate ganache. This classic Swiss roll is perfect for any dessert lover.
Ingredients
For the Sponge Cake:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (30g) cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 tablespoons milk
For the Filling:
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup (120ml) heavy cream
- 1/2 cup (90g) dark chocolate, chopped
Instructions
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until light and fluffy (3-5 minutes).
- Add vanilla extract, oil, and milk, then fold in the dry ingredients gently.
- Bake the Cake:
- Pour batter into the prepared pan, spreading it evenly.
- Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
- While warm, carefully roll the cake (with the parchment paper) into a log. Let it cool completely.
- Prepare the Filling:
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Swiss Roll:
- Unroll the cooled cake, spread the whipped cream filling, then gently roll it back.
- Make the Ganache:
- Heat heavy cream until warm, pour over chopped chocolate, and stir until smooth.
- Pour the ganache over the rolled cake, letting it set.
- Serve and Enjoy:
- Garnish with whipped cream or chocolate shavings. Slice and serve.
Notes
- Roll the cake while warm to prevent cracks.
- Chill before slicing for neater cuts.
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